Fresh Italian Filone
What is the cross between a Ciabatta and a Baguette?
Filone in Italian simply translates to “a large line”.
This bread is versatile.
Slice into thin rounds, toast, and top for croud pleasing crostinis.
OR
Split the bread in half for artian-style sandwich bread.
Here is how it’s made…
This recipe makes 6 Filone of about 400 grams each.
Recipe:
210g sourdough starter
900g water
60g whole wheat flour
200g semolina rimacinata
1kg bread flour
30g salt
Method:
Add the ingredients in order to the stand mixer.
Mix for about 15 minutes on medium speed until smooth.
Bulk ferment the dough at 82 degrees Fahrenheit for a total of four hours.
After each of the first three hours of bulk fermentation, perform a series of coil folds.
After the fourth hour, divide, weigh, and pre-shape the doughballs. Allow the doughballs to rise for another half an hour.
Shape the Filone by rolling the dough towards you, tucking the top part into the center until you reach the bottom end. Pinch the seams and roll in flour to coat entirely.
Place dough onto a couche or kitchen towel lightly dusted with flour. Allow the Filone to proof at 82 degrees Fahrenheit for one to two hours.
Preheat the oven to 450 degrees Fahrenheit with a baking stone/steel inside. Once preheated, slice and bake the dough for 15 minutes with steam. Continue baking for another 7-10 minutes until it becomes a deep golden brown color.
Transfer Filone onto a wire rack to cool at least an hour before slicing.
Julian Sisofo
